Velveeta Mexican Corn Bread Recipe 455

VELVEETA MEXICAN CORN BREAD RECIPE - (4.5/5)

Steps:

• Preheat oven to 350. In a large microwave safe dish (I use my 6 cup size Pyrex measuring cup) combine cheese and milk, nuke till cheese is melted. Stir to blend cheese mix add muffin mix to the bowl and then add the egg. Stir till blended, it may be lumpy because of muffin mix but don't worry, that normal. Using cooking spray, prepare an 8" square or small oven safe skillet. I use the skillet, then serve it left in the skillet at the table. Bake for about 20 minutes, knife inserted in center to check if done. Cut into slices or squares.

MEXICAN CORNBREAD

Steps:

• In a large bowl, combine cornbread mix and onion. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

AUTHENTIC MEXICAN CORN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 2-quart baking dish.
• Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
• Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
• Pour batter into the prepared baking dish.
• Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

VELVEETA MEXICAN DIP

Steps:

• Microwave VELVEETA in 1-1/2-qt. microwaveable bowl on HIGH 2 min.; stir until completely melted.
• Stir in sour cream. Microwave 30 sec.; stir.
• Serve with assorted cut-up fresh vegetables, crackers or baked tortilla chips.

MEXICAN CORNBREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F.​
• Thoroughly grease and flour a 9 × 9-inch baking pan (or use a nonstick baking pan or a flexible silicone pan). Or use a cast-iron skillet.
• Sift together the flour, cornmeal, baking powder, and salt.​
• Combine the milk, eggs, butter (or shortening) and sugar, if using.​
• Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, diced peppers, and cheese, but don't overmix the batter or the cornbread will be too tough.​
• Pour the batter into your prepared pan and bake the cornbread immediately.
• Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edges of the cornbread start to separate from the pan.
• Serve and enjoy.

CHILI CORN BREAD VELVEETA CASSEROLE

Steps:

• chop peppers and onion into small cubes (I like mine tiny, but it's to taste ).
• place peppers and onion in large skillet with beef and cook until beef is done and onions are translucent - drain.
• add tomato sauce, rotel (drained), water, and taco seasoning and cook until liquid is mostly absorbed.
• while this is cooking mix jiffy with egg and milk per package directions ( I like mine to sit for about 5-10 minutes to "puff up").
• slice velveeta into 1/4 inch slices
• put beef mixture into 9 by 13 inch glass oven pan
• cover beef with velveeta slices
• drop tablespoons of corn bread mixture over everything. It doesn't need to be smooth.
• cover with foil and cook at 350 for 12-15 minutes
• uncover and cook at 400 for 5-10 minutes
• when cornbread looks light golden brown sprinkle sharp and mild cheese's on top and place back in oven until melted ( just a couple minutes)
• enjoy :).

CORN & VELVEETA CASSEROLE

Steps:

• Combine all ingredients into 9x13 casserole dish.
• Cover and bake@ 350 degrees for 30 mins;Stir and bake 30 mins uncovered.

FLAVORFUL MEXICAN CORNBREAD

Steps:

• In a large bowl, combine the first six ingredients. Whisk together the eggs, buttermilk, corn, oil, onion and green pepper. Stir into dry ingredients just until moistened. Fold in cheese., Pour into a greased 10-in. ovenproof skillet or 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.